Dining and Cooking
American Recipes

Binging with Babish: Chicago-Style Pizza from The Daily Show



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This week we’re heralding the arrival of National Pizza Month (aka every month ever?) with a true Binging with Babish conceptual reach – using Jon Stewart’s famous rant against Chi-Town’s deep-dish speciality as an excuse to make some ourselves. With cups of sauce and pounds of cheese held at bay by a towering levee of buttery, flaky crust, how could you not like Chicago-style deep-dish pizza? Assuming you’ve never tried New York-style pizza, of course.

Recipe: https://www.bingingwithbabish.com/recipes/deepdishpizza

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High Walled Saute Pan: https://amzn.to/3205xAK
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36 Comments

  2. Peter Blandtastic

    Try using nixtamalized corn flour. Maseca and cornmeal in a 50/50 proportion in place of thr cornmeal. It's an easy flavor enhancer.

  5. Rory Shields

    Call me crazy but I don’t get the whole New York pizza superiority thing. Any type of pizza well executed can be delicious. I’ve had Detroit and even Maryland pizzas that were fantastic.

  12. Ground Zer0

    And I’m guessing for pepperoni I assume you get some of those giant pepperoni for the deli and layer the bottom with it?

  15. James McMackin

    I used to make Detroit-style deep dishes that had sauce atop the cheese, and as long as everything is balanced I like it that way much better. Chicago deep dishes are definitely more than just a novelty, they're excellent.

  19. OllyOllyOxynfree

    I won't lie, when you think about it the thought behind having sauce on top makes sense. If you want something flaky, you wouldn't want liquid on the bottom because then it gets soggy. Never tried it mind you, but that's my interpretation.

  29. Caleb Roberts

    Make sure for the water you use in the dough make sure it’s new your water for chlorine content which will give it a better taste

  31. Zachary Prime

    Chicago and Detroit style pizzas are the only way I go. I'm a person who wants to drown my pizzas and sauce and toppings, and for that endeavor thin crust cannot survive.

  32. Jerry Kinnin

    My Chicago style id call it 10 speed
    5 different cheeses 5 different meats
    Cheese meat cheese meat etc. Till full.
    Then Sauce and chees with another pizza on top.
    But im old fasioned i think theres nothing better than a Thin crust wood or coal fired triple pepperoni and cheese pizza with a tall cold beverage of your choice.

  33. KHTC Jink

    People forget we have regular bar pizza. THAT pizza is better than NY style and it’s not even close. The sauce always has a much deeper flavor imo.

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